Seared Salmon W/ Roasted Tomato Vinaigrette
Seth Price
ingredients
- For the salmon
- Cut Salmon filets into 6 oz portions skin on
- 1 handful basil leaves
- 1/2 cup olive oil
- salt & pepper
- 4 cloves garlic
- For Roasting the Tomatoes:
- 1/3 Cs Plum Tomatoes
- 1/3 cup Olive Oil
- 1/3 cup Whole Garlic Cloves
- 2 Tbsp Dry Thyme
- 1 Tbsp Kosher Salt
- 2 tsp Black Pepper (Ground)
- After Tomatoes are Roasted:
- 1/3 cup Balsamic Vinegar
- 3 cup Olive Oil
- Salt & Pepper to Taste
- 10
directions
- 1
For the Salmon make a mixture of jullienned basil, olive oil, garlic & s&p. rub salmon portions with this mixture. make sure thay are well seasoned. With the skin side down, and a Sauté pan on med-high heat, Sauté each portion until the skin is crispy, do not flip. remove from heat. salmon will still be raw on top. place all seared portions on a sheet pan & cook in a 400 oven until med. arrange on a plate and drizzle with Roasted Tomato Vinaigrette
- 2
Roasted Tomato Vinaigrette Roast tomatoes until brown. Add vinegar. Puree. Add Olive Oil. Adjust salt & pepper.
Source: Seth Price
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